Crock Pot Chicken Tinga Tacos

Crock Pot Chicken Tinga Tacos
For the Chicken Tinga Tacos
  1. 3 lbs boneless, skinless chicken breast
  2. 1 small onion, diced
  3. 4 cloves garlic, minced
  4. 1 (14.5 oz) can fire-roasted diced tomatoes
  5. 2-3 chipotle peppers in adobo, minced, plus 2 tablespoons adobo sauce from the can
  6. ½ cup chicken stock
  7. 1 bay leaf
  8. 1 teaspoon Mexican oregano
  9. 1 teaspoon cumin
  10. 1 teaspoon salt
  11. ¼ teaspoon sugar
  12. ¼ teaspoon ground black pepper
For the Bacon Pico de Gallo
  1. ½ cup diced onion
  2. 2 cloves garlic, minced
  3. 4 small radishes, chopped
  4. 2 jalapeno peppers, seeded and chopped
  5. ½ cup cilantro, chopped
  6. Juice of 1 lime
  7. 8 strips bacon, cooked and crumbled
  8. Cotija cheese, crumbled, to top
  9. 1 avocado, sliced, to top
  10. 16 corn tortillas, warmed
  1. Combine the Chicken Tinga Taco ingredients in a slow cooker and set to low for 5-6 hours, or until chicken shreds easily. Discard the bay leaf. Remove the chicken from the tomato sauce mixture and shred with two forks. Return the shredded chicken to the slow cooker, stir to combine, and cook for an additional 30 minutes.
  2. As the chicken cooks, make the Bacon Pico de Gallo. In a medium-sized bowl, combine the onion, garlic, radishes, jalapeno, cilantro, and lime juice. Toss to mix. Then, toss in the crumbled bacon. Set aside.
  3. Scoop the Chicken Tinga mixture into corn tortillas, top with a slice of avocado, Bacon Pico de Gallo, and crumbled cotija cheese. Serve warm.

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